The Influence of Seasons on the Composition of Microbial Communities and the Content of Lactic Acid during the Fermentation of Fen-Flavor Baijiu

The Influence of Seasons on the Composition of Microbial Communities and the Content of Lactic Acid during the Fermentation of Fen-Flavor Baijiu

During the fermentation of Fen-flavor Baijiu, the number of lactic acid bacteria is high in summer, resulting in excessive lactic acid and an unpleasant astringent taste. Thus, it is necessary to identify the critical influence factors for the formation of lactic acid and the composition of the micr...

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Bibliographic Details
Main Authors:	Xinyi Zhao, Jianghua Li, Guocheng Du, Jian Chen, Tingyue Ren, Junyan Wang, Ying Han, Pan Zhen, Xinrui Zhao
Format:	Article
Language:	English
Published:	MDPI AG 2022-12-01
Series:	Fermentation
Subjects:	Fen-flavor Baijiu fermented grains lactic acid bacterial community cold and hot seasons acid-producing microorganisms
Online Access:	https://www.mdpi.com/2311-5637/8/12/740

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